Arugula and Peach Salad with Pecorino Romano and Crunchy Almonds

1 bag baby arugula

2 peaches, peeled and sliced

¼ cup sliced almonds

1 Tbsp butter

Zest and juice of one lemon

1 small shallot, minced

1 tsp dijon mustard

¼ cup olive oil

¼ cup shredded Pecorino Romano cheese

Salt and pepper as needed

In a small pan melt the butter and add the almonds. Toast over medium heat, mixing constantly, until the almonds are slightly browned and crunchy. Season them with a sprinkling of salt and pour them out of the pan onto a plate to cool. 

In a small bowl combine lemon zest and juice, shallot, mustard, and olive oil, Whisk gently to combine. 

In a large salad bowl combine the peaches and arugula. Toss together with the dressing, the almonds, and the cheese. Season to taste with salt and pepper if needed. Serve immediately.